An American-style square cake made with dark chocolate and butter, with a dense, moist interior and a lightly crisp top. Enriched with crunchy walnuts, this recipe is enjoyed alongside coffee or on its own as a snack.
Melt the broken chocolate and butter over a bain-marie or low heat until smooth, then let cool slightly.
Whisk the sugar and eggs into the melted chocolate one at a time, add the flour, cocoa, vanilla, and salt, then fold in the walnuts without overmixing.
Pour the batter into a square pan lined with parchment paper and bake in a preheated oven until a toothpick comes out slightly moist. Note: overbaking will make the brownie dry and hard.
Let it cool completely to room temperature in the pan before removing, then cut into square slices and serve.
Important: Don't overbake the brownie — the toothpick should come out slightly moist, not completely clean, or the inside will dry out. Allergens: contains gluten (flour), egg, milk (butter, chocolate), tree nuts (walnut). Let it cool to room temperature before removing it from the mold.
If you lightly roast the walnuts before adding them to the batter, the walnut aroma comes through more distinctly as the cake bakes.
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